Creamy Tofu Curry with Homemade Roti

Preheat the oven to 230C/210C fan/gas 8. Drain the tofu well, then cut each block half horizontally and pat dry with paper towels. Tear into bite-size pieces, then toss with the cornflour, 1 tbsp vegetable oil, and 1/2 tsp salt until evenly coated. Spread on a lined baking tray and bake for 25 minutes, turning once if you want extra-even crisping.

Meanwhile, make the roti dough. In a bowl, mix the flour with a pinch of salt and 1 tbsp oil. Add about 65 ml water, a little at a time, until a soft but not sticky dough forms. Knead on a lightly floured surface for about 3 minutes, then cover and let it rest while you prepare the curry.

Heat the remaining 3 tbsp vegetable oil in a large frying pan over medium heat. Add the tikka or madras paste and cook for about 1 minute until fragrant. Stir in the sliced onions and cook for 4 to 5 minutes, adding a splash of water if needed, then cover and cook for 8 to 10 minutes more until very soft.

Stir in the tomato puree and passata, season lightly with salt, and simmer for 5 minutes. Add the creamed coconut and reduce the heat to low. Cook gently until the coconut has melted into the sauce, stirring now and then and adding a splash of water if the curry becomes too thick.